Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma-activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in-depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross-linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.

中文翻译：

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冷等离子体处理和等离子体活化水对淀粉理化和结构特性的影响：环境可持续性的绿色新颖方法

淀粉是人类饮食养生的重要组成部分。尽管如此，其水溶性有限、粘度低和热稳定性差等不利的物理化学特性限制了其在食品应用中的应用。因此，进入21世纪，冷等离子体技术（CPT）和等离子体活化水（PAW）等绿色新技术被应用于淀粉改性，以改善淀粉的理化、消化率、功能、结构和热性能。本文对冷等离子体干预在淀粉系统中的应用进行了深入评估。此外，淀粉由于交联、等离子体蚀刻和等离子体物质介导的解聚机制而被改性。我们可以得出结论，CPT 和 PAW 是改变淀粉特性的替代方法。